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Homemade Apple Sauce

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Easy to make – check!  Simple ingredients – check!  Healthy for you – check!  Kid / Husband approved – CHECK!

Last week I purchased 10 lbs of organic apples.  The next day my husband brought home about 5 more pounds of apples, forgetting that we already had some in the house.  For days these apples were staring at me, I swear they were giving me stink eye.  We couldn’t eat them fast enough so I got busy making recipes with apples in them.  I was down to the very last few when it hit me…Dah!  Just make some simple apple sauce!  Perfect!  Different apples will lend different flavors!  See below for some examples.

 

Ingredients: yields 2 cups

  • 2  fresh apples (your choice) pink ladies are amazing
  • 5 medjool dates (pitted)
  • 1 Tbsp lemon juice
  • 1/2 tsp cinnamon
  • 1/4 cup water

Preparation:

  1. Peel, core and rough chop your apples.  You can leave the skins on for added nutrients if you wish. Just be aware that it will leave red flakes in your sauce.
  2. In a high speed blender or food processor combine all the ingredients and blend until nice and smooth.  If you use a food processor you could pulse the batter, leaving it slightly chunky for that country apple feel.
  3. Store in mason jars in the fridge.

 

Red Delicious – Most popular variety and America’s favorite eating apple. Striped to solid red in color, with rich, sweet, mellow taste. Suitable for snacks and salads, not recommended for pies or cooking. Most widely available of all varieties, can be purchased year round nationwide.

Golden Delicious – Yellow color, rich, tangy, sweet, juicy flavor. Texture and shape similar to Red Delicious. Resists browning when sliced. All purpose apple. Desirable for salads, snacks, fresh desserts and baking. Available all year.

McIntosh – Mixed red and green coloring. Tart, tender and juicy flavor. Excellent for eating fresh, not recommended for baking. Available mainly in the east and midwest from September until late spring.

Rome Beauty – Red and red-striped skin. Firm with medium-tart to sweet taste. Best for baking and cooking. Available nationwide from October until July.

Granny Smith -Green coloring, moderately tart and very firm, all-purpose apple. Available nationwide year-round.

Jonathan – Light red stripes over yellow or deep red darkening to purple in areas. Rich semi-tart flavor. All-purpose apple. Available September until spring mainly in the midwest.

 

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13 thoughts on “Homemade Apple Sauce

  1. Tracy says:

    It looks delicious!

  2. gen says:

    Nice Ball jar :)
    Myself, I love yogurt and applesauce. With toast…. It looks great.

    • amie-sue says:

      Only you Elaine….hehe You always love a good jar. :) Does your toast have extra protein?! Loooove you!

  3. kathy says:

    I’m making this today!! Simple & yummy :) LOVE the little jar!!

  4. [...] cup fresh apple sauce or ½ whole apple, [...]

  5. victoria says:

    This applesauce recipe turned out delish- I made a few recipes from your website today. I am going to pair this with the pumpernickel bread for my mid morning snack. :)

  6. Joanne says:

    Hi Amie Sue,
    I have always made my applesauce the cooked way. And loved it :) I was wondering, is it possible to make several batches of this raw applesauce and freeze for the winter???
    Would it turn out just as good as the cooked you think?
    Thx

    • amie-sue says:

      Hello Joanne…I haven’t frozen this before so I am not 100% sure. I recommend making a single batch and freeze a small portion of it, then thaw it out to see how it holds up. I would think it would be ok, it just might get a little watery. If you give it a try, please keep me posted. Blessings! amie sue

  7. Greta says:

    Thanks for the great idea! How long does this keep in the refrigerator?

    Greta

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